Root, Bristol

Luke will be joining the Head Chef of Root, Rob Howell to cook a one-off dinner on Tuesday 19th March. The set menu is to be confirmed but tickets are priced at £55 per person. Please call Root on 0117 9300 260 for more information.

ROOT has a company ethos that puts sustainability at the heart of all its restaurant operations, Roots puts vegetables at the heart of its menu, switching convention to make meat dishes the side options on the menu.

The Head Chef is Rob Howell, formerly of The Pony & Trap in Chew Magna and Ondine in Edinburgh.

This place is run by the team behind celebrated Bristol food festival Eat Drink Bristol Fashion and utilises the very best produce from the West Country. Veg small plates are at the heart of Root’s menu but it still uses amazing fish and meat from the region to create interesting side dishes. In addition there is an extensive wine list incorporating natural and biodynamic wines that bring out the best in the food.


San Sebastian, Spain

We will be cooking some dishes with our chef-friends to create a very special

dinner in San Sebastian in May. More details to follow nearer the time...

Date TBC

NO NAME, Sheffield

Luke & his great friend and fellow chef Tom Samworth will be holding two dinners in June 2019, one here at Jöro and one at Tom & Megan’s restaurant in Crookes – ‘NO NAME’ restaurant.

Tickets are priced at £55 per person, for more information on the events please call or email us. The menu is to be announced soon.

Date Monday 3rd & Tuesday 4th June


Benedicts, Norwich, Norfolk

Luke & Richard Bainbridge of Benedicts, bumped in to each other at The AA Awards in London late last year and joked about doing a collaborative dinner together. Well – it’s happening! Luke, Stacey & the guys will travel down to Norwich and cook some tasty summer grub with Richard and his team at their restaurant. Ticket pricing and menus is to be confirmed.


Restaurant De Zeeuw, Amsterdam, Summer 2019

Luke & Jeroen De Zeeuw first became friends when they met at The Fat Duck, 10 years ago in 2009. They have kept in touch ever since, both opened up their own restaurants with their partners and have decided to collaborate on producing an epic ‘four hands dinner’, back to back across two evenings in the summer. More details will be released soon...

Date Monday 19th Tuesday 20th August.